Lemon-Basil Risotto with Parmesan and Peas

By AislePrompt Editorial · Published 2026-06-23 · Updated 2026-06-23

Creamy Arborio rice cooked slowly with fresh lemon zest, sweet peas, and fragrant basil, finished with Parmesan for a bright, comforting dish. This Italian-inspired rice and grain recipe (vegetarian), ready in about 35 minutes, pairs Arborio rice, vegetable broth, dry white wine for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 1 cup Arborio rice
• 4 cups, kept warm vegetable broth
• 1/2 cup dry white wine
• 2 tbsp olive oil
• 2, finely diced shallots
• 2, minced garlic cloves
• 1/4 cup, chopped fresh basil leaves
• 1 tbsp, finely grated lemon zest
• 1/2 cup, thawed frozen peas
• 1/2 cup freshly grated Parmesan cheese
• 2 tbsp unsalted butter
• 1 tsp salt
• 1/4 tsp black pepper

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Instructions

1. Step 1: Heat 2 tbsp olive oil in a large saucepan over medium heat. Add 2 finely diced shallots and 2 minced garlic cloves, sautéing for 3-4 minutes until translucent and fragrant.
2. Step 2: Add 1 cup Arborio rice and stir continuously for 2 minutes until the rice is well coated and slightly toasted.
3. Step 3: Pour in 1/2 cup dry white wine, stirring until the wine is mostly absorbed.
4. Step 4: Add 1/2 cup thawed frozen peas and begin adding 4 cups warm vegetable broth one ladle (about 1/2 cup) at a time, stirring frequently and waiting until liquid is absorbed before adding the next ladle. Continue for about 18-20 minutes until rice is creamy and tender but still al dente.
5. Step 5: Remove from heat and stir in 2 tbsp unsalted butter, 1/2 cup freshly grated Parmesan cheese, 1 tbsp finely grated lemon zest, 1/4 cup chopped fresh basil, 1 tsp salt, and 1/4 tsp black pepper until melted and combined.
6. Step 6: Let the risotto rest for 2 minutes before serving to allow flavors to meld.